Instructions

To make the crusts:

1. Preheat oven to 375 degrees Fahrenheit.
2. Liberally spray a 12-section muffin tin with non-stick cooking spray.
3. In a medium sized bowl, add almond flour, salt and garlic power, and mix lightly with a fork.  
4. Add eggs and stir to combine.  Dough will be dry at first, but keep mixing - it will come together and begin to form a large ball.
5. Using a scoop or tablespoon measure, portion dough equally into muffin cups (about 2 tablespoons each).
6. Using your fingers, or a pastry tamper if you have one (which I highly recommend for this), press the dough into the bottom and up the sides of each muffin cup.  (If using a pastry tamper, wrap it in plastic cling wrap and spray with non-stick cooking spray to prevent it from sticking and pulling up your pressed dough.)
7. Place muffin tin in oven and bake crusts for 15 minutes, until the tops start to turn lightly golden brown.
8. Remove from oven.

For the filling:

1. While the crusts are baking, add eggs, heaving whipping cream, basil, salt, garlic and onion powders to medium sized bowl and whisk to scramble the egg mixture. 
2. Add in sausage, tomatoes and chopped spinach, and stir gently to combine.
3. Using a scoop or large spoon, ladle egg mixture into the baked crusts, filling as high as you can go without the egg mixture spilling out of the crust.
4. Return muffin tin to oven, and bake an additional 20-25 minutes until the quiches are set in the center.
5. Remove from oven and allow to cool.  If eating right away, you can skip the cooling part.  ;) 

To freeze:

1. Place cooled mini quiches in gallon ziptop freezer bag.
2. Label and date, then place in the freezer.

To reheat:

1. Remove frozen mini quiches from freezer, and place in refrigerator to thaw overnight.
2. Place thawed quiche(s) in microwave and heat for 30-60 seconds.